MOVE OVER WHITE RICE THERE’S A NEW KID IN TOWN TAKING OVER THE HEALTH FOOD INDUSTRY AND YOUR GROCERY BUDGET.
If you’re on the hunt for exciting new low carb recipes or you’re a Paleo food lover I’ve got these gorgeous gluten-free bacon cauliflower rice stuffed peppers that you must add to your meal line-up straight away.
First of all what you’re going to love about these Bacon Cauliflower Rice Stuffed Peppers besides awesome flavours is the time it takes to make them. If you’ve got a busy schedule you can make these up in the morning before you leave and bake them when you get home.
From start to finish they take me 40 minutes provided our son isn’t trying to tackle me every 5 minutes to play with them. If you love your crock-pot as much as we do simply transfer this recipe to your crock-pot and cook on low for 4 hours or on high for 2 hours and your meal will be ready when you are.
Does cauliflower really taste like rice?
In my opinion I believe cauliflower rice practically tastes the same as eating white rice although you should probably try it for yourself. This new and improved Italian stuffed peppers recipe doesn’t contain starchy rice especially for people trying to curb their carbohydrate intake.
Bacon Cauliflower Rice Stuffed Peppers are baked in the oven soaking in a bath of Italian tomato sauce then topped with a mix of mozzarella and Parmigiano Reggiano cheese.
As a meatless option these Bacon Cauliflower Rice Stuffed Peppers will help trim your grocery budget. If meat is a must you can turn the bacon cauliflower rice stuffed peppers into cauliflower rice stuffed peppers with ground beef, turkey, chicken etc.
Personally I like the ground beef mixed with the cauliflower rice but try them both to see which one you like best. Consequently if you do this you’ll lower the carb count even further if you reduce the amount of cauliflower rice you use.
Low carb for life
Mrs. CBB is following a low-carb lifestyle which is comparable to the Paleo diet or Atkins diet. Essentially the carbs are cut as much as possible and healthy fats such as butter, cream, cheese, coconut oil, extra virgin olive oil and proteins (eggs, meat, fish paired with low-carb vegetables such as lettuce, spinach, broccoli, tomatoes and onions.
Portion your food
The key with any low carb diet is not to go overboard with portion sizes and ingredients. Therefor dietary needs vary from person to person so tracking your food intake might not be a bad idea until you get used to portions that are right for you.
Remember that the more carbs you add the higher the carbohydrate count will be. For this particular recipe I used half a medium-sized onion and 3-4 cups of sugar-free tomato sauce. Adding spices is a great way to add flavour to turning this colourful stuffed pepper dish into a meal perfect for lunch or dinner.
If you really want to eat this for breakfast no one has to know.
How to make cauliflower rice
Cauliflower rice is dead easy to make as you may have noticed from my Cauliflower Rice and Broccoli Stir-Fry with Sausage recipe. The only difference between the cauliflower rice today is that you don’t have to cook it in advance which is why this 40 minute meal is perfect when you don’t have much time to spare.
Cooking the cauliflower rice is one step you can eliminate which means less clean-up and less time spent at the stove. Since the peppers are stuffed and baked the heat from the oven and moisture under the tin foil will cook the cauliflower rice perfectly. We added fried, chopped bacon to the cauliflower rice to add extra flavour to the rice along with apple cider vinegar for a bit of tang. If you have a bit of spinach or broccoli you could also add that to the rice.
What to serve with cauliflower rice stuffed peppers?
Honestly we don’t have any sides with the Bacon Cauliflower Rice Stuffed Peppers as 2 peppers are filling for the both of us. If you want to serve a garden or Caesar salad with the Bacon Cauliflower Rice Stuffed Peppers with a vinegar based dressing this will help to cleanse your palette.
How to make Bacon Cauliflower Rice Stuffed Peppers
- 4 large bell peppers
- 4 cups of riced cauliflower
- 1lb bacon sliced thin and fried
- 1 cup sliced mushrooms or 1 can
- 2 tablespoons bacon grease
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt for tomato sauce
- ½ teaspoon cauliflower rice
- 1 teaspoon black pepper
- 1 tablespoon basil
- 1 teaspoon oregano
- 1 tablespoon turmeric
- 2 tablespoons water
- ½ onion minced
- 1 clove garlic minced tomato sauce
- 1 clove garlic cauliflower rice
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmigiano Regiano cheese
- 3-4 cups stewed or chopped tomatoes in juice no sugar added
- Pre-heat the oven to 350 degrees
- Wash your peppers and with a knife slice a small layer from the bottom to help them stand properly in your baking dish.
- Gently slice the top off your pepper and set aside to top the peppers before baking.
- Scoop out the seeds and give it a good wash with water.
- At the bottom of your baking dish (round or long provided they fit close together) add 3 cups of tomato sauce with the basil, oregano,minced garlic, salt and pepper then mix it gently.
- In a large bowl add your riced cauliflower, turmeric, water, salt, pepper, minced garlic, onion, mushrooms, fried bacon, bacon grease and apple cider vinegar then mix together.
- Start stuffing your 4 peppers until about a ½ inch from the top
- Add 2 tablespoons of tomato sauce on top along with mozzarella cheese and Parmigiano Regiano cheese and then put the pepper top back on with the stem.
- Bake in the oven covered with foil for 25 minutes until the peppers are tender then remove the tin foil and bake for another 5 minutes to brown the tops a bit.
- Serve by adding sauce to a plate topped with one or two peppers
Ditch the carbs and consider eating fat to lose fat and you’ll see just how fast you’ll love the low-carb lifestyle. Of course talk to your doctor first to make sure this is the right life-style for you. Most of all if your kids love this recipe they won’t have to know they’re not eating rice. Parenting win.
Per 1/4 Recipe: 250.3 Calories; 13g Fat; 28g Protein; 10g Carbohydrate; 4.8g Dietary Fiber; 5.2g Net Carbs
The above nutritional info is based on using green bell peppers which have a slightly lower carb count. If you’d like a lower net carb you could add meat and cut back on the cauliflower rice in this recipe.
Discussion Question: What else could you add to the cauliflower rice to change-up the flavours?
Please share this recipe with your friends if you think they might like it and please leave a review and tell me what you think. You can also pin the recipe on Pinterest and share on just about every social media outlet. Big Thanks.
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